How to Make Palak Paneer Curry - A Step-by-Step Guide

Pakal Paneer Curry is a classic North Indian dish that combines the vibrant flavors of spinach and the rich, creamy taste of Indian cheese. This dish is a staple in Indian cuisine and is beloved by vegetarians and meat-eaters alike. The creamy spinach sauce paired with the soft and chewy paneer makes for a hearty and comforting meal. Whether you are a fan of Indian food or trying it for the first time, this Palak Paneer Curry recipe is sure to become a favorite in your household.

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Ingredients

  • 5 cups fresh spinach
  • 4 tablespoons canola oil, divided
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 green chile pepper, chopped
  • 3 cloves garlic, minced
  • 1 (1/2 inch) piece ginger, minced
  • 2 tomatoes, diced
  • ½ cup water, or as needed
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon red chile powder
  • ¼ teaspoon turmeric powder
  • salt to taste
  • 8 ounces paneer, cubed
  • ½ teaspoon garam masala
  • 4 teaspoons heavy cream
  • 1 pinch red chile flakes

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 2
  • Yield: 2 servings

  • Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
  • Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
  • Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
  • Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
  • Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.
  • Nutrition

    506 cal.

    • Total Fat: 39g
    • Saturated Fat: 8g
    • Cholesterol: 30mg
    • Sodium: 652mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 21g
    • Vitamin C: 112mg
    • Calcium: 269mg
    • Iron: 6mg
    • Potassium: 1346mg